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Photo of Veal and potato pies by WW

Veal and potato pies

8 - 9
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
Nothing beats hunger better than a hot meat pie. Ours is filled with veal and veggies in a tomato sauce.


Brown onion

1 small, finely chopped


1 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Trimmed diced veal

500 g, (mince)

Ground paprika

2 tsp, (sweet)

Caraway seeds

1 tsp

Canned diced tomatoes

400 g

Beef stock

cup(s), (80ml)


250 g, (coliban) cut into 1cm pieces

Frozen green peas

½ cup(s), (60g)

Fresh chives

¼ cup(s), finely chopped

Reduced-fat puff pastry

1 sheet(s), (170g), just thawed


1 medium, lightly beaten

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion, carrot, celery and garlic and cook, stirring, for 5 minutes or until softened. Add veal mince and cook, breaking up lumps, for 3–5 minutes or until browned. Add spices and cook, stirring, for 1 minute. Add tomatoes, stock and potato and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15–20 minutes or until potato is tender and mixture thickens. Add baby peas and cook for 2 minutes, then stir in fresh chives.
  2. Spoon mince mixture into four 1-cup (250ml) capacity ovenproof dishes. Cut pastry into four squares. Top each pie with a piece of pastry. Press edges to seal and brush tops with beaten egg. Cut 2 slits in the top of each pie to allow steam to escape, then bake for 12–15 minutes or until pastry is puffed and golden. Serve.


SERVING SUGGESTION: Enjoy with steamed vegies, such as broccolini, carrots or yellow patty pan squash.